This roasted Sweet Dumpling Squash is the perfect fall vegetable. It only takes 30 minutes start to finish with only 3 ingredients.
There are so many fun winter squash available now at store, farmer’s markets and farm stands. Be brave and give some of them a try. We find they are even tastier than butternut squash, which has traditionally been the squash that is most widely available.
What is sweet dumpling squash
This squash is similar in size to a small acorn squash with the same type of hard skin but it is predominantly white with green or green and orange mottled skin. We find it sweeter and more flavorful than acorn squash. It works well for both sweet and savory recipes.
As with all the squash, sweet dumpling is an easy crop to grow and is well suited to growing in northern growing zones. Like the other squash varieties, they want adequate moisture and well drained soils to produce in quantity.
Like all of the winter squash, they have a long shelf life, especially if they are stored in a cool area like a root cellar. 50°F/ 30°C is the optimal temperature to store them at. They will also store in the refrigerator for several months.
Unlike acorn squash, the skin of the sweet dumpling is edible. This is great since you don’t have to peel it, especially if cooking it by boiling, instant pot or in the microwave. If you roast it the skin can still be pretty tough, so if you’d like roast it, just scoop the flesh out as you would with an acorn.
The taste is somewhat nutty and sweeter than acorn squash with a creamy texture.
We prefer roasting the winter squash because it brings out the inherent sweetness of the vegetable.
What you need for this recipe
- squash – choose firm squash
- maple syrup – we used a maple and cinnamon infused maple syrup which was outstanding. You could also substitute honey, or brown sugar
- butter – use softened butter. You can substitute olive oil or coconut oil to make this recipe vegan.
- pepper – use freshly ground black pepper
- sea salt or kosher salt
How to make it
Snap off the stem if you can, it will make it easier to cut.
To cut squash, plunge a sharp knife into the vegetable near the stem.
Turn the handle of the knife so it is facing the board and cut all of the way down.
With the knife still in the squash, rotate it so that you can see the blossom end. (the bottom)
Continue to rotate the squash until you meet the stem end again.
Halve the squash. If you couldn’t remove the stem you may have to twist the two halves apart.
With a spoon, scrape out all of the seeds and the endocarp (the slimy, stringy pulp surrounding the seeds).
Spread butter on the inside and outside edges. Season with salt and pepper.
Save some of the seeds to plant next year.
Drizzle with the maple syrup.
Pro tip: Cover the baking sheet with aluminum foil for easy cleanup.
Roast the squash in the oven for about 40 minutes until soft when pierced with a fork.
What else can you do with this squash?
If you’d like to boil it, you can do that too. Just peel it first, it is easiest to peel if you cut it into slices between the ribs. Boil for about 15 minutes until it easily pierces with a fork.
To microwave. Place on a microwave safe plate, cut side down with 2 tablespoons of water. Microwave for 5 minutes. Turn it over and microwave an additional 4-5 minutes, until tender.
To cook in the Instant Pot. Prepare squash. Add trivet and one cup of water to the Instant Pot. Close lid. Turn vent to seal. Pressure cook on high for 5 minutes. Let pressure naturally release for 10 minutes.
How to use it for sweet recipes
Cook the squash by one of the 4 methods above. Scoop out the meat if you cooked it halved. At this point, you can freeze it or use it right away.
You can then use it for quick breads, cakes and cookies, pies, pudding, cheesecake, waffles and pancakes, brownies, fudge and the like. Substitute this squash for any pumpkin or butternut squash recipe.
It pairs especially well with cinnamon, nutmeg, cloves, brown sugar and vanilla for sweet recipes.
How to use it for savory recipes
Serve the squash as a side dish for any dinner, it goes especially well with poultry, beef and pork. You can also stuff the squash with meats, cheeses, dried fruits, nuts and more.
You can flavor it with optional spices for a side dish, it pairs especially well with sage, thyme and oregano.
Make soups, add it to stews. Again substitute this sweet squash for any savory recipe that calls for pumpkin or any of the other winter squash.
More fall recipes
- Dairy free pumpkin pie
- Pumpkin quick bread
- Roasted butternut squash
- How to cook pumpkin
- Roasted pumpkin seeds
- Butternut soup
- Blue Hubbard Squash
- Honeynut Squash
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Sweet Dumpling Squash Recipe
- 2 sweet dumpling squash
- 2 tablespoons unsalted butter, softened to room temperature.
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons maple syrup
- Wash skin of squash. Carefully cut squash in half. (see article above for how to cut it)2 sweet dumpling squash
- Scoop out the seeds with a spoon.
- Spread butter on the inside and outside.2 tablespoons unsalted butter, softened to room temperature.
- Season with salt and pepper.½ teaspoon salt, ½ teaspoon cracked black pepper
- Drizzle with maple syrup.2 tablespoons maple syrup
- Place halved squash on a foil lined baking sheet. Roast at 350°F for about 50 minutes until flesh is tender when pierced with a fork.
Originally published December 2, 2022.
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I had never heard of dumpling squash, so this step-by-step tutorial was just what I needed! Came out perfectly tender!
I’m so glad you liked them Michelle!
I was so glad to learn how to prepare these. I see them at my store and have bought them for decorative purposes. But I’d never tried eating one before. Delicious!
They are super tasty aren’t they Jill? Thanks for letting me know.
This is the perfect fall recipe! I also love this as a holiday side dish!
It’s so easy to add to your holiday menu! Thanks Holley.
I am really excited to try this sweet dumpling squash. It looks and sounds fabulous.
It’s really quite delicious. Thanks Andrea!
Since I love all things fall, especially a sweet squash with edible skin! Thanks for sharing!
You’re welcome. Thanks for checking out the recipe Charles.